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1
Barley Pilaf: Heat oil in medium saucepan.
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2
Add Shallot and zucchini and cook over medium heat until vegetables are tender, about 5 minutes.
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3
Add barley and beef broth and bring to boil.
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4
Reduce heat to low.
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5
Cover saucepan and simmer barley until barley is tender, 30 to 40 minutes.
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6
Season to taste with salt and pepper before serving.
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7
Veal: While barley is cooking; prepare veal by heating 1 tbls.
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8
of the butter in medium skillet.
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9
Add mushrooms and garlic.
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10
Saute over medium heat until mushrooms are lightly browned, about 5 minutes.
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11
Push vegetables to one side.
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12
Pound veal between two layers of wax paper into 1/4 inch thickness.
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13
Dust veal with flour.
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14
Melt remaining butter in skillet.
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15
Add veal and saute over medium-high heat until browned on both sides, 2 to 3 minutes per side.
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16
Remove veal and mushroom mixture from skillet and set aside.
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17
Add paprika to skillet and cook and stir over low heat 30 seconds or until fragrant.
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18
Add marsala and scrape up any browned bits.
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19
Mixture should reduce to a thick syrup.
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20
Stir in 13 cup of the cream, veal and mushrooms.
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21
If mixture needs more liquid, stir in remaining cream.
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22
Cover skillet and simmer 5 minutes until heated through.
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23
Season to taste with salt and pepper.
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24
Discard garlic.
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25
To serve, spoon pilaf onto two serving plates.
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26
Top with veal and cream mixture.
